Having a Crustless Spinach Quiche in the refrigerator is a delicious way to have a high protein, low carb breakfast ready to go!

A Crustless Quiche provides a solid nutritious way to start the day. Highly adaptable, add your favorite ingredients to make it your own.

Crustless Spinach Quiche in a ceramic dish

Crustless Spinach Quiche

I’ve never been a proponent of starting my day with a carb-heavy, sugary breakfast. That just puts me in the mood to crawl back into bed. This crustless quiche can easily be made ahead and then gently zapped in the microwave for an almost instant breakfast!

This vegetable quiche is stuffed with spinach, of course, two kinds of cheese, garlic, and mushrooms. But you can shake up the ingredients any way you’d like. How about some roasted bell peppers and artichokes? The hubby isn’t a fan of either mushrooms or artichoke hearts, but he’d love some cooked Italian sausage or bacon added to his version.

Using all cheddar cheese or adding some Swiss into the mix would be nice, too. Try this easy spinach quiche with your favorite cheeses.

Slice of spinach quiche on a round white plate

How to Make a Quiche

When there’s no homemade crust involved, making a quiche is super simple. Tart by sauteing any ingredients that might taste better pre-cooked, like mushrooms or onions. If using spinach, make sure it’s squeezed very dry so the excess moisture does not water down the custard.

Then start layering the filling ingredients as directed in the recipe. Make the custard by whisking together the eggs, milk and/or cream along with any seasonings. Pour over the fillings.  Top with a little more cheese if desired and bake as directed.

Quiche or Frittata?

A quiche is made with a mixture of eggs and milk, cream or half and half. The texture is softer and creamier than what you’d find with a traditional frittata, which can contain many of the same add-ins, but no milk. A frittata is more like a skillet omelet.

Also, a frittata is typically started on the cooktop, then finished off in the oven. A quiche is just baked, though some of the vegetable components are cooked in a skillet first to brown and soften, like with this spinach quiche recipe.

Overhead view of crustless spinach quiche

Can You Freeze Quiche?

This spinach quiche can be kept in the refrigerator up to 3 days after baking. If you’d like to freeze a quiche, it can be baked, then frozen or unbaked, then frozen. Wrap well in heavy-duty foil or place in a freezer-safe Ziploc bag. When freezing an unbaked quiche, first put it on a baking sheet in the freezer until frozen, then wrap. This will prevent any of the contents from spilling before it is frozen solid. If freezing is the plan, consider making in a disposable aluminum pie plate. Do not defrost before baking an uncooked quiche or reheating a cooked quiche.

Reheating Leftover Quiche

One thing you don’t want to do is zap your leftover quiche slice into a rubbery mess. High heat will over-tighten the protein threads pushing the water out of the web of amino acids causing the eggs to become tough.

  • You can reheat your quiche at 325º for about 20 minutes or until warmed through the middle. Since this quiche does not have a crust it may not need as much time as a crusted version.
  • Alternatively, you can gently reheat a slice of quiche at 50% power at 20-second increments until warm. The times will vary depending on the power of your microwave.
  • Bringing the quiche out of the refrigerator and letting it sit on the counter for 20+ minutes to get the chill off will lessen the chance of overcooking when using the microwave.

If you’re looking for other breakfast ideas, my family loved these from the blog:

Crustless Spinach Quiche in a ceramic dish

Crustless Spinach Quiche

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yield 4 servings

A crust free vegetable quiche with spinach and mushrooms!


  • 1 tablespoon olive oil
  • 4-8 ounces white mushrooms, sliced
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed and squeezed dry
  • 6 eggs
  • 3/4 cup milk, I used 2%
  • 3/4 cup heavy cream
  • 1/3 cup sharp cheddar, diced
  • 3/4 cup shredded Gouda cheese
  • Salt and pepper to taste, I used 3/4 teaspoon kosher salt and a generous 1/4 teaspoon freshly ground black pepper


Preheat the oven to 350ºF. Grease a 9-inch pie plate and set aside.

Add olive oil to a non-stick skillet and saute the mushrooms, garlic, and a pinch of salt until mushrooms are lightly browned and have given off all their liquid. Add the spinach and mix and heat for a minute to remove any excess moisture.
Place the spinach mixture in the bottom of the pie dish, followed by the cheddar chunks.
In a medium bowl, whisk together the eggs, milk, cream, salt, and pepper.

Pour the egg mixture into the pie plate. Top with the shredded Gouda cheese.
Bake for 45-55 minutes, or until the top is golden brown (ovens may vary). Slice and serve.


Feel free to substitute your favorite cheeses.

Omit the mushrooms if you're not a fan.

Nutrition Information:



Serving Size:

1 large slice

Amount Per Serving: Calories: 367Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 250mgSodium: 1794mgCarbohydrates: 14gFiber: 5gSugar: 5gProtein: 20g

Recipe updated to make a thicker quiche.


Please leave a comment on the blog or share a photo on Pinterest